Are you getting your menu together for St. Patrick’s Day? Corned beef and cabbage, right?
Did you know you can make your corned beef in the Crock-Pot? Yep, set it before you go to work and come home to dinner. I wrote about it in this post, and I plan to do mine in the Crock-Pot again this year.
If you are looking for a new way to eat the cabbage that is such a great price this time of year, try roasting it.
Preheat the oven to 425 degrees.
Peel off the outer leaves of your cabbage, and give it a good rinse.
Cut it into wedges.
Lay the wedges on a cookie sheet that has been coated with olive oil
Generously salt and pepper, and drizzle with more olive oil.
Roast for 10 minutes, then carefully turn them over, using a spatula.
Roast for about 7 more minutes, or until the centers are soft and the edges are crispy.
This will help you see the humble cabbage in a new way.
Cabbage: good for more than just sauerkraut.
Don’t forget the corned beef!